This huge passionfruit vine started out as a small wizzened fruit bought in Aldi in Ludlow in 2018. I kept it in the fridge over some months till it was even more dried out. Then brought it with me to Portugal where I finally cut it open and sowed the seeds. 2 years later we are eating its fragrant fruit and have just made some jam.
Azerbajani stuffed vine leaves via Portugal
This has become a firm favourite with us and is definitely worth doing, I was very impressed with watching Feride Buyuran's recipe, here below is my version, I have added a few variations of my own.
She can show you how it's really done! If you would like my version ...
Out of the blue
Temperatures here are in the mid-30s and so perversely I decided that our next design suggestion for Zen in Korea should be for Christmas. We work well in advance to get manufacturing deadlines right for the season.
I wanted to buck the trend of the normal, Christmas themed scarlet /green/ holly/ baubles motifs. Instead I wanted to evoke a winter’s night in a forest. The wind blows between the trees and mist swirls in the chilled air casting a hazy diffuse aura in the night sky.
I chose 2 simple shapes – here shown is the elongated oblong (just right for a generous handing round of mince pies) and a tall mug.
Pickled cucs - August 8th
We're well into the preserving season now. The garden is producing more than we can manage to eat so I'm busily bottling our tomatoes, pickling chillies and cucumbers and have just purchased a food dehydrator.
I make a light vinegar-
1 cup vinegar (6%)
3 cups water
1 tsp salt
4 tsp sugar
dill, coriander seed - whatever is growing handy. Boil all this up for 1 min and cool. In the meantime, chop gherkins into fingers or chunks as you like. Put in a capacious bowl. Sprinkle on 1 tsp course sea salt and leave to drain. After 30mins, pack into sterile jars and pour over pickling brine. Seal and put in fridge. Will keep safely for 1 month - but one's loved ones will steal them well before that date.
5th August - All the constituent parts ready to harvest
water gimchi on a hot day - perfect.
i love the contradictions, cold juice and searing chilli. The shock must do great things for your endorphins.